Tuesday, December 16, 2014
This recipe SUPER easy - basically you just follow the easy directions, and plop the filling into jars, process and done.
Baking a pie? Even easier. Plop contents into a shell, add a pastry or a crumb topping, bake and done. Imagine how easy your next function will be will the plop and bake method. Oh really… come on - plop is the sound the filling makes coming in and out of the jar - why can't we just say it like it is… Ok… be all proper - "pour and bake" - nah… plop - I like it.
Mrs. Wages Apple Pie Filling
4-5 pounds of apples
3 cups granulated sugar
3 cups water or apple juice
1 pouch Mrs. Wages® Fruit Pie Filling Mix
Suggested apples: Fuji, McIntosh, Jonagold, Rome, Cameo, Jonathon,
Red Delicious, Honeycrisp or Pink Ladies. Use a mixture of varieties for best flavor.
Note: Peaches or pears may also be used for pie fillings.
Prepare jars and lids according to manufacturer’s directions. Keep jars hot.
Peel, core, and slice 4-5 pounds apples to yield about 3 pounds apple slices. Blanch apple slices in hot water (200°F) for 1 minute. Drain, reserving juice, and keep in covered pan.
In a large saucepan, whisk together sugar, water or reserved apple juice, and Mrs. Wages® Fruit Pie Filling Mix. Cook over medium heat (180°F) stirring constantly until thickened. Remove from heat. Add apple slices and stir to coat.
Ladle apple mixture into hot jars leaving 1-inch headspace. Remove air bubbles, wipe rims, add lid and ring. Process pints or quarts for 25 minutes in boiling water bath. Cool overnight and test for seals.
Use product for pies, tarts, cake, crisps, cobblers and other desserts.
Yield: 3 quarts
Monday, December 15, 2014
Call up your local shop for your copy of this pattern.
Shops? Call up any of our distributors - they have them in stock today ready to ship out.
Wednesday, December 10, 2014
Dear Friends of Myrtle Grace Motifs!
Merry Christmas from Myrtle Grace Motifs! We are excited for the magical season of Christmas. We took a day this week to take the train to downtown Chicago. What a wonder to see the excitement of the city at Christmastime in eyes of a 2 year old. Just this week Santa went from being “a guy” to Santa! Bronwyn even got to pet a real reindeer. So much fun.
At this blessed season we do want to pause to say how thankful we are for you – our friends. We could not what we do without you – and for that we are grateful. Thank you for all the love and support. Please bear with us in the coming months if we are a tad quiet. We’ll be sure to let you know about our new bundle of joy and also new releases for Nashville! (Which will probably be happening around the same time.)
Give us a call or call our distributors - they have them in stock soon and ready to ship out.
Our trunk show calendar for 2015 is just getting started. Want to get on the calendar? Please let us know! We’d love to work out a date.
http://is.gd/1S4X3G. Be sure to let you customers know too! Contest ends on December 22 so get your entries in now!
DistributorsWe are proud to be represented by these fine companies:
Hoffman Distributing Company - www.hoffmandis.com
Norden Crafts - www.nordencrafts.com
Tuesday, December 9, 2014
These are much like a cinnamon roll but with an almond paste filling. If you are Dutch or know anyone that is - you probably have heard of banket or Dutch Letters - the filling is much like the sugary inside of those pastries - but rolled up into a sweet roll. I got to use my new handy rolling pin - it's pretty amazing, I must say. Who knew I could be so excited about a kitchen tool? Ok, most people who know me - let's be honest. Give these rolls a try, and if you figure out that crumbling filling recipe - let me know, I'll be still on the hunt.
Almond Sweet Rolls
2 1/4 teaspoons (or 1 package) active dry yeast
3/4 cup non-fat milk
1/3 cup + 1/2 teaspoon sugar, divided
3 tablespoons unsalted butter, softened
1/2 teaspoon salt
3 cups all-purpose flour, plus more for dusting
Paddle attachment & dough hook for your mixer
1-7 ounce tube of almond paste (a heaping packed 1/2 cup)
1/3 cup sugar
2 tablespoons unsalted butter, melted
3/4 cup powdered sugar
1 teaspoon almond extract
1-2 tablespoons non-fat milk
Slivered almonds, for garnish
1.Place milk in a microwave safe measuring cup. Heat for 30-45 seconds in the microwave, until it’s about 120°F (use a thermometer if you have one or think hot bathwater when feeling it. Add yeast and 1/2 teaspoon of sugar and stir. Let it sit for a few minutes to proof.
2.Place 1/3 cup sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
3.Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. The dough should be in one piece and it will be slightly sticky, but you should be able to handle it without getting too much dough on your fingers. If it’s really wet, add up to 1/2 cup more flour (but add it 1/4 cup at a time). I always use 3 cups, but depending on the temperature in your kitchen and where you live, you may need a little more.
4.Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-2 hours until it doubles in size.
5.Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise, so plan accordingly!
6.Make the filling: place almond paste, egg, and sugar in a food processor and process until smooth and creamy and no lumps of almond paste remain. If you don’t have a food processor, I suggest cutting or breaking the almond past into small chunks and then using a mixer to incorporate the sugar and egg. A food processor is easier (and faster!)
7.When the dough has risen, turn it out onto a cutting board that has been lightly dusted with flour. Roll it into a rectangle that’s about 10x14”. Spread the filling on the dough and tightly roll it up. Using a serrated knife, cut the dough into 9 large cinnamon rolls or 12 smaller. For 9 rolls, use a 9” square pan. For 12 rolls, use a 9x13” pan. Spray your pan with cooking spray and place the rolls gently in the pan.
8.You have two options now. 1. Let the dough rise for 30 minutes, then bake as directed below or 2. Cover with plastic wrap and refrigerate overnight, then remove the rolls from the refrigerator and let come to room temperature in the morning while the oven is preheating.
9.Preheat oven to 350°F. Bake rolls for 25-35 minutes, until they’re golden brown on the top. Let cool at least 15 minutes before frosting and serving.
10.Make frosting: whisk melted butter, powdered sugar, and almond extract until smooth. Add 1 tablespoon of milk and whisk until smooth. If the glaze is too thick for your liking, you can add up to 1 more tablespoon of milk. (The pictured rolls use 1 tablespoon.) Garnish with sliced almonds.
Monday, December 8, 2014
We are in love with these thread pots from The Clay Monkey (http://www.theclaymonkey.com/).
So much so - we are giving one away!! There are a bunch of ways to enter, and you can enter some ways more than once!
Contest ends December 22 so be sure to get your entries in so you can win!